Cavolo nero, walnut & orange pesto linguine
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under 35 minutes and tastes like something from a proper Italian kitchen. Cavolo nero, that gorgeous dark leafy green, is packed with vitamins and minerals that make you feel genuinely good about what you're eating. The walnuts add a wonderful earthiness and richness without needing cream or butter, while the bright orange zest cuts through everything beautifully. It's the kind of simple, elegant pasta that proves you don't need fancy ingredients or hours in the kitchen to make something truly delicious.
Ella x
Ingredients
- 200 gramscavolo nero(stalks removed and washed)
- 15 gramsoregano(leaves picked)
- 50 gramswalnut pieces(toasted)
- 1garlic(large garlic clove)
- 1orange(scrubbed, zest)
- 45 gramspecorino romano(finely grated, plus extra to serve (optional))
- 100 mlsextra virgin olive oil
- 400 gramslinguine
Detail level
Instructions
- 1
Boil the cavolo nero in salted water for 3-4 minutes until tender, then drain and refresh under cold water. Once cool enough to handle, squeeze out as much water as possible.
- 2
Add the cavolo nero to a food processor with the oregano, walnuts, garlic, orange zest, cheese and 2 tbsp oil. Whizz until smooth, then, with the motor running, add the remaining oil.
- 3
Boil the pasta according to pack instructions, then drain, reserving a mug of water.
- 4
Tip the pasta back into the pan, stir through the pesto and some of the reserved pasta water to coat it nicely, then serve with extra cheese, if liked.
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